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Recipes

Asparagus + Pea Pilaf

Asparagus + Pea Pilaf

Recipes

Asparagus + Pea Pilaf

April 23, 2019


Asparagus + Pea Pilaf

This yummy spring recipe published in Allison Day's tasty new cookbook, Modern Lunch, is a wonderful showcase for our Flourist Golden Quinoa. We found some tender new asparagus and doubled the amount called for ~ it goes perfectly with the fresh combination of dill, mint, lemon, olives and fresh mozzarella here. The original recipe calls for a combination of rice and quinoa, though straight quinoa is also just as delicious. 

Visit Allison on Instagram here {we've teamed up for a special giveaway on her page!}, or learn more about her beautiful new book here

Asparagus + Pea Pilaf from Modern Lunch 
1 1/2 cups water
1/2 cup Flourist Golden Quinoa
1/2 cup basmati rice
1/2 pound asparagus, ends trimmed, cut into 1-inch pieces
1 cup fresh or frozen shelled green peas 
1/2 tsp lemon zest 
3 tbsp lemon juice 
2 tbsp olive oil 
1/4 cup black or green olives, chopped 
1 tbsp fresh dill (or 1 tsp dried)
1 tbsp finely chopped fresh mint 
1/2 - 1 tsp salt 
4-6 oz. fresh mozzarella, torn or cubed
4 hard-boiled eggs, peeled and halved, or cubes of avocado tossed in lemon juice 

In a medium saucepan, bring the water, rice, and quinoa to a boil. Reduce the heat and simmer, covered, for 20 minutes. Remove the lid and place the asparagus on top. Cook for 5 minutes longer, until the asparagus is bright green and tender. Transfer to a large bowl along with the frozen peas (they will quickly defrost in the mixture). Toss lightly using a fork to separate the grains. 

In a small bowl, whisk the lemon zest, lemon juice, and olive oil. Add this mixture to the rice mixture along with the olives, dill, mint, salt, and pepper to taste, and mix. To assemble, add the rice salad to 4 lunch boxes or containers, then top with mozzarella, eggs or avocado cubes, and lemon wedges. Seal everything up and refrigerate until you are ready to take it with you.

Refrigerate again once you get to work, or keep it tucked away with a cooler pack. To serve, season with a squeeze of lemon and a sprinkle of salt, and enjoy. 

We served this recipe as a side salad for a weekend dinner party, it was a huge hit and made amazing leftovers for a few days of lunches to follow. We opted for straight quinoa and our latest favourite Castelvetrano olives (we are obsessed). Baby bocconcini were also a delicious addition and a huge hit with the kids at the table!  

1 comment


  • I tripled the recipe, added loads more of the herbs, lemon juice & oil and it has a smooth, luscious flavour. It could use some red chili flakes if one likes to jazz it up.

    Kathryn Friesen on

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